| 1 | lb | Thin Chinese-style egg noodles; cooked and drained |
| 1 | tb | Peanut oil |
| | NOODLE DRESSING |
| 3 | tb | Soy sauce |
| 3 | tb | Dark sesame oil |
| 4 | ts | Rice vinegar |
| 1 | tb | Sugar |
| 1/2 | ts | Chili oil; to 1 1/2 tsps, to taste |
| 1 | ts | Finely grated fresh ginger |
| | SUGGESTED TOPPINGS |
| | Thinly sliced or diced ham |
| | Cooked chicken; diced or shredded |
| | Cooked shrimp |
| | Tofu |
| | Grated carrots |
| | Thinly sliced cucumbers |
| | Chopped green onions |
| | Snow peas or green beans; blanched |
| | Thinly sliced radishes |
| | Fresh bean sprouts |
| | Chopped fresh coriander; (cilantro) |
| | Celery; sliced diagonally |
| | Rice vinegar; as needed |
| | Orange or tangerine sections |
| | Peanuts or cashews; toasted and chopped |
| | Toasted sesame seeds |
